Lentil Chili

I've been looking for a copycat recipe for the TastyBite Madras Lentils for a little while without any luck, but tonight I was craving some healthy chili goodness so I found this recipe on AllRecipes.  I wound up adapting it quite a bit, but I love the use of the bulgar wheat.  It creates a similar mouthfeel to the ground beef substitute that we put in chili sometimes, but isn't so many questionable chemicals, and it's cheap.  And we have it in the house.

I adapted the recipe quite a bit, so this is what I did:
Ingredients:
5-10 cloves garlic
1 cup lentils
1 cup bulgar wheat
1 onion chopped/1 tbsp dried onion
2 cans diced tomatoes
3 cups vegetable broth
2-4 tbsp chili powder
salt & pepper to taste
1 cup heavy cream (optional)

Process:
1.) Soak the lentils for an hour or so or boil them for a bit - maybe for about 10 minutes.
2.) Saute garlic and onion until clear.
3.) Add lentils and bulgar, then toss in tomatoes and juice, and vegetable broth.  Add chili powder and salt and pepper.
4.) Bring to a boil, and then simmer for 20-30 minutes, adding more water/broth if necessary.
5.) Once lentils are soft and delicious, serve up and add heavy cream to taste.  I find I need a bit of it to help offset the heat of the chili powder.

You could also do this in a crockpot by just tossing everything in and cooking for 4-6 hours on low.